Put the couscous into a bowl and
cover with boiling water. Cover with
cling film and set aside for 5 mins.
Blanch the broccoli for 2 mins, then
drain well. Cut it into small pieces or blitz
it in a food processor.
Fork the broccoli, spring onions,
tomatoes, herbs, lemon zest, the juice
of 1½ lemons and 2 tbsp oil through the
couscous. Season and mix well.
To make the dressing, combine the
harissa, honey, remaining lemon juice
and oil, and some seasoning.
Heat a non-stick frying pan and cook
the halloumi for 1-2 mins on each side
until golden. Divide the couscous
between the plates, top with the
halloumi slices and dressing, then
scatter over the almonds.